Compass Group España is part of Compass Group PLC, the global leader in Foodservice and Support Services. For over 50 years, we have provided our services across key sectors including Business \& Industry, Healthcare, Seniors, Education, Sports \& Leisure, and Catering, supported by a portfolio of market-recognized brands. We rank among the world's top 10 employers, with a team of 600\.000 people across 50 countries, serving approximately 4 billion meals annually and working daily with 40\.000 clients. Over the years, our team has consistently upheld its commitment to our clients, service quality, and innovative spirit. Compass' recipe for success: experience, trust, commitment, and the best team of professionals. If you wish to join our mission, become part of this great team. Eurest Colectividades S.L guarantees equal opportunities and fair evaluation of all applications submitted for this selection process. ### **Responsibilities** Compass Group is a multinational leader in the collective catering sector, present in numerous countries and with extensive experience managing food service operations. Compass Group champions high-quality, well-organized, and customer-oriented cuisine, adapted to high-volume service environments — such as buffet service in this case. We offer a professional, dynamic, and continuously evolving work environment that values experience, teamwork, and strict adherence to food quality and hygiene standards. Key responsibilities include: * Team Management: Organize shifts, allocate tasks among different stations (cold kitchen, sauces, pastry), and supervise staff performance and uniformity. * Operational Control: Supervise mise en place and coordinate dish preparation and plating, ensuring smooth service flow and adherence to scheduled timing. * Quality and Hygiene: Ensure strict compliance with HACCP (Hazard Analysis and Critical Control Points) regulations, facility cleanliness, and proper use of equipment. * Administration and Cost Control: Manage inventory, place orders with suppliers, receive raw materials, participate in recipe costing, and oversee stocktaking to prevent losses. * Menu Development and Execution: Contribute to designing menus, dining room offerings, and gastronomic proposals for the restaurant, buffets, or hotel events. ### **Requirements** * Prior experience in hotel buffet operations. * Ability to work effectively in a team and strong customer orientation. * Personal vehicle (car or motorcycle) for commuting to the workplace. * Knowledge of HACCP, Food Handling, and Occupational Risk Prevention (PRL). ### **Offer** * Temporary contract, with potential conversion to an indefinite-term contract (FIDI) after the probationary period. * Start date: IMMEDIATE * End date: Mid-to-late October. * Working hours: Full-time (40 hours per week), Monday through Sunday, with rest periods established by law. * Schedule: Combination of continuous and split shifts. * Salary: To be determined based on candidate’s qualifications and experience. * Accommodation may be available.
David Muñoz
Indeed · HR
David Muñoz
Indeed · HR
